초록 ▼

○ 연구결과
인삼종자 오일 중의 페놀산 조성 분석결과 gentisic acid, vanillic acid, ferulic acid, cinnamic acid가 검출되었고, 인삼종자 오일 중의 지방산 조성은 불포화지방산이 90% 이상을 차지하였다. 식물성 스테롤은 stigmasterol과 β-sitosterol이 검출되었고, 초임계 추출한 오일에서 높은 함량을 보였다. 인삼종자오일 초임계 추출물은 멜라닌 생성세포에서 세포독성 없이 멜라닌 생성량을 크게 감소시켰다. 인삼종자는 그람양성균 4종(Bacillus subtilis KFR

○ 연구결과
인삼종자 오일 중의 페놀산 조성 분석결과 gentisic acid, vanillic acid, ferulic acid, cinnamic acid가 검출되었고, 인삼종자 오일 중의 지방산 조성은 불포화지방산이 90% 이상을 차지하였다. 식물성 스테롤은 stigmasterol과 β-sitosterol이 검출되었고, 초임계 추출한 오일에서 높은 함량을 보였다. 인삼종자오일 초임계 추출물은 멜라닌 생성세포에서 세포독성 없이 멜라닌 생성량을 크게 감소시켰다. 인삼종자는 그람양성균 4종(Bacillus subtilis KFRI 1124, Bacillus subtilis KFRI 1127, Pediococcus pentosaceus LY011, Lactobacillus gasseri KCTC 3162)을 이용하여 발효하였고, 발효인삼종자 분말의 총당, 산성다당체, 페놀 함량 및 항산화 활성은 발효하지 않은 인삼종자와 비교하여 모두 높은 값을 보이거나 증가하였다. 추출방법에 따른 발효인삼종자 오일의 phytosterol 및 페놀성분의 조성 및 함량은 발효균주 및 추출방법에 따라 차이를 나타내었다. 또한 초임계 추출한 발효인삼종자 오일은 세포내에서 우수한 멜라닌 생성억제 효과를 나타내었고, 인체 피부에서 피부색 감소 및 유분량 증가효과를 나타내었다.

Abstract ▼

Ⅳ. Results of R&D
○ The characteristics of 3-year-root, 4-year-root, and 5-year-root ginseng seeds showed that size was bigger by year, and that color was darker by year; no difference was observed among 3, 4, and 5-year-root ginseng seeds, however. The color of ginseng seed after pulverization g

Ⅳ. Results of R&D
○ The characteristics of 3-year-root, 4-year-root, and 5-year-root ginseng seeds showed that size was bigger by year, and that color was darker by year; no difference was observed among 3, 4, and 5-year-root ginseng seeds, however. The color of ginseng seed after pulverization generally showed higher L value than that before pulverization, but redness (a value) was similar to that before pulverization. Yellowness (b value) was higher than that before pulverization, which was considered to be attributable to the fact that the brownish endosperm of ginseng seed was pulverized along with the seed coat.
○ The analysis of saponin composition of ginseng seed by year-root showed that total ginsenoside content increased by year. Likewise, the analysis of β-sitosterol and campesterol among the phytosterol of ginseng seed showed a tendency to decrease by the increase in years. In addition, the analysis of general composition (moisture, crude ash, crude protein, and crude fat) and nutrients (free sugars, amino acids, free fatty acids) of ginseng seed by year-root showed similar tendencies without significant differences.
○ In measuring the total phenol content in the extracts of 3, 4, and 5-year-root ginseng seeds, the highest value was found in the 4-year-root ginseng seed with 1.350 mg/g; the DPPH and ABTS radical scavenging effect as antioxidant effect showed a concentration-dependent result. The radical scavenging effect tended to decrease slightly as the years increased, and SOD activity was higher in the 4-year-root ginseng seed at 100 ppm compared to other seeds.
○ The extraction yield of ginseng seed oil following compress extraction, solvent extraction, or supercritical fluid extraction after roasting pre-treatment showed that the yield was higher in the supercritical fluid extraction at high pressure condition of 500 bar compared to compress extraction and solvent extraction. In other words, the yield of ginseng seed oil extracted by supercritical fluid extraction at 500 bar and 65℃ was 17.48%, which was the highest. The color of ginseng seed oil extracted by each extraction method seldom shows differences in L value (lightness) and a value (redness) depending on the roasting condition of ginseng seed. However, the b value (yellowness) increased in oils extracted by compress method and solvent method as the roasting time increased.
○ The analysis of phenolic compounds in ginseng seed oil as obtained after roasting pre-treatment as well as compress, solvent, or supercritical fluid extraction revealed gentisic acid, vanillic acid, ferulic acid, and cinnamic acid. Moreover, the analysis of fatty acid composition of ginseng seed oil following each extraction method showed not much differences in fatty acid composition; ginseng seed oil seemed to contain over 95% unsaturated fatty acids. Phytosterol detected in ginseng seed oil were campesterol, stigmasterol, β-sitosterol, and sitostanol, occurring in higher amount in oils obtained by supercritical fluid extraction.
○ The acid value of ginseng seed oil during 28-day storage at 60℃ did not change significantly in oils by compress extraction and solvent extraction, but that of ginseng seed oil by supercritical fluid extraction at 500 bar increased on the 7th day and maintained a similar level since then. The peroxide value measured under the same condition showed that the value of oil by compress extraction was lowest during storage, suggesting the highest storage stability.
○ The ginseng seed oil extract did not show distinct radical scavenging effect and greater tyrosinase inhibitory effect, but the ginseng seed extract by supercritical fluid extraction greatly decreased melanin production without cytotoxicity in melanocytes.
○ The analysis of phytosterol in ginseng seed by GC/MS detected squalene, stigmasterol, β-sitosterol, and lupeol, whereas the analysis by HPLC revealed stigmasterol and β-sitosterol.
○ The strains used for the fermentation of ginseng seed were Gram positive Lactobacillus gasseri KCTC 3162, Pediococcus pentosaceus LY 011, Bacillus subtilis KFRI 1124, and Bacillus subtilis KFRI 1127.
○ The total sugars, acidic polysaccharides, and phenolic compounds of the extract of fermented ginseng seed powder were all higher than those of unfermented ginseng seed. In particular, ginseng seed fermented by the Bacillus subtilis KFRI 1127 strain all showed higher values. The analysis of phenolic compounds in fermented ginseng seed detected only ρ-coumaric acid, and its content differed significantly by fermentation. Specifically, the ABTS radical scavenging effect and SOD enzyme activity increased in fermented ginseng seed compared to the unfermented control group.
○ The analysis of colors depending on the extraction method of fermented ginseng seed oil showed that lightness (L value) differed slightly depending on the fermentation treatment, but was similar without significant differences by extraction method. Redness (a value) was lower in the fermented ginseng seed oil compared to the unfermented control group, with the yellowness (b value) of ginseng seed oil by compress extraction showing similarity to or tending to be lower than that of unfermented oil; ginseng seed oil by solvent extraction and supercritical fluid extraction tended to increase clearly compared to the control group.
○ The analysis of fatty acid composition and content by extraction method of fermented ginseng seed oil showed that fatty acid composition did not differ greatly depending on the fermentation and extraction methods of ginseng seed. The fatty acid composition of fermented ginseng seed oil showed over 90% unsaturated acids such as oleic acid and linoleic acid, particularly a higher ratio of oleic acid.
○ The analysis of phytosterol in fermented ginseng seed oil by extraction method showed great differences in campesterol, stigmasterol, β-sitosterol, and sitostanol contents depending on the fermentation strain and extraction method. Supercritical fluid extraction yielded the highest total phytosterol content, followed by solvent extraction and compress extraction.
○ The phenolic compounds in fermented ginseng seed according to different extraction methods showed that ginseng seed oil by compress extraction had maltol, ρ-coumaric acid, and trans-cinnamic acid ginseng seed oil by solvent extraction contained ρ-coumaric acid and trans-cinnamic acid, whereas ginseng seed oil by supercritical fluid extraction had maltol, vanillic acid+caffeic acid, ρ-coumaric acid, and trans-cinnamic acid. In other words, phenolic compounds varied according to the extraction method and fermentation strain.
○ Fermented ginseng seed fermented by Bacillus subtilis KFRI 1124 and extracted by supercritical fluid extraction showed not only excellent inhibitory effect on melanin production in the cell but decreased skin color and increased oil content as well in human skin.
○ Caesar salad dressing and balsamic dressing products were manufactured by adding ginseng seed oil and ginseng extract. The consumer preference survey for each product revealed higher preference for balsamic dressing product.
○ The amount of lupeol, stigmasterol, β-sitosterol, and squalene was highest in ginseng (GS-3) according to the cultivation years, particularly in Chunpung cultivar. Finally, by cultivating nation, the amount of lupeol, β-sitosterol, and squalene was highest in ginseng from China, with stigmasterol content highest in ginseng from America.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 8
• CONTENTS ... 14
• 목차 ... 16
• 제 1 장 연구개발과제의 개요 ... 18
• 제 1 절 연구개발의 목적 ... 18
• 제 2 절 연구개발의 필요성 ... 18
• 제 3 절 연구개발의 범위 ... 21
• 제 2 장 국내·외 기술개발 현황 ... 22
• 제 3 장 연구개발수행 내용 및 결과 ... 24
• 제 1 절 인삼종자의 연근별 특성평가 ... 24
• 제 2 절 인삼종자 오일의 최적 추출방법 및 특성평가 ... 39
• 제 3 절 인삼종자 추출방법에 따른 생리활성 변화 ... 59
• 제 4 절 인삼종자의 식물성스테롤 분리, 정제 및 구조동정 ... 64
• 제 5 절 인삼종자의 최적 발효조건 선정 및 발효인삼종자의 특성 ... 74
• 제 6 절 발효인삼종자 오일의 최적 추출조건 확립 및 발효인삼종자 오일의 특성평가 ... 85
• 제 7 절 발효인삼종자 오일의 안전성 및 미백효과 검정 ... 107
• 제 8 절 발효인삼종자 오일을 이용한 드레싱 제품 개발 ... 114
• 제 9 절 인삼종자의 식물성스테롤 성분 분리분석을 통한 신소재 개발 기술 ... 122
• 제 4 장 목표 달성도 및 관련분야에의 기여도 ... 127
• 제 5 장 연구개발 성과 및 성과활용 계획 ... 129
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 130
• 제 7 장 참고문헌 ... 132
• 끝페이지 ... 136